Super Soft Japanese Milk Bread | Yudanae Method - No Mixer

Michael Grode
Michael Grode
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Published 2023-01-28
Japanese Milk Bread uses yudanae, a Japanese dough improver, to create the fluffiest loaf of bread. And as an added bonus, it helps your bread stay fresher for longer.

Equipment
- mixing bowl
- silicone spatula or sturdy metal spoon
- dough scraper
- loaf pan
- thermometer
- scale
- pastry brush

*Ingredients (Original) - 1.25 lb (9"x5") - 65% Hydration
Yudanae (15% of total flour)
- 47g bread flour (12.7% protein)
- 70g boiling water
Main Dough
- 100g cold milk
- 7.0g salt
- 23g sugar (some of the sugar can be substituted w/ honey)
- 7g non-fat dry milk powder
- 1 large cold egg; 50g
- 4.4g instant yeast (5.3g active dry)
- 265g cold bread flour
- 30g unsalted butter
Glaze
- 1 egg
- 1 tbsp milk

*If you hand-knead the 'Original' version, it's going to take a great deal of time and patience. So I have developed a more 'Hand-Knead' version, which sacrifices some sweetness, but in exchange the dough is noticeably less sticky and easier to work with. After you build up some confidence with the 'Hand-Kneading' version you can try hand-kneading the 'Original' version.

**Ingredients (Hand-Knead) - 1.25 lb (9"x5") - 65% Hydration
Yudanae (10%)
- 32g bread flour
- 48g boiling water
Main Dough
- 125g cold milk
- 7.0g salt
- 13g sugar
- 1 large egg; 50g
- 5g non-fat dry milk powder
- 1 large cold egg; 50g
- 4.4g instant yeast (5.3g active dry)
- 270g bread flour
- 30g unsalted butter

**Because there is less sugar compared to the 'Original', the dough will ferment slightly faster. Reduce the time for the 1st and 2nd rise by 5 minutes.

Estimated Proofing Times (adjust as necessary)
Dough temp. before bulk ferment: 79F (26C)
Ambient temp: 70F (21C)
- 1st rise: 1 hr
- 2nd rise: 1 hr
- bench rest: 30 min
- final proof: 1.5-2 hr

Timestamps
0:00 Intro
0:25 Mixing
2:06 Hand-Knead
5:15 Mixer Instructions
6:23 Bulk Ferment
7:50 Divide & Preshape
8:51 Final Shaping
10:23 Bake
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